Vegetarian Red Beans That Don’t Need the Sausage

Ingredients

• 1 1/2 pounds dried red beans
• 1 tablespoon canola oil
• 4 cloves garlic (minced)
• 1 medium onions (diced)
• 1 large poblano chile (chopped)
• 1 tablespoons smoked sweet paprika
• 1/2 tablespoon black pepper
• 1 teaspoon turmeric powder
• 1 tbsp kosher salt
• 1 tsp allspice
• 1 tsp ground sage
• 2 whole bay leaves
• 1/2 cup coconut milk
• 14 oz fire roasted tomatoes
• 1/4 cup cider vinegar
• 1 large large onion (quartered)
• 4 whole carrots (peeled and cut in 1/2)
• 4 ribs celery (cut in 1/2)
• 1 ear corn (cut into quarters)
• 2 whole bay leaves
• 8 to 10 whole peppercorns
• 4 cloves garlic (peeled)
• 1 gallon cold water
• 1 tablespoon kosher salt
• 4 dried morita or chipotle chiles (optional)

Instructions

1. 1

   --- Make the Stock ---

2. 2

   Put water in large stockpot. Place vegetables, herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.

3. 3

   Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight

4. 4

   --- Cook the Beans ---

5. 5

   Heat Instant Pot on "High" Saute settings. Once "hot" add butter, melt and saute onions, peppers, and garlic 2-3 minutes. Season with a quarter of the spices and mix well.

6. 6

   Add the beans and mix well with the other ingredients in the pot.

7. 7

   Add the stock, bay leaf, remaining spices, tomatoes, and coconut milk. Cancel "saute" settings. Close the lid and pressure cook for 35 minutes. Allow pressure to release naturally for 15 minutes before releasing the pressure release valve manually.

8. 8

   Add the cider vinegar, mix well, taste and adjust for flavor if necessary.